Chapter L: La Brete canape, 273

Lace cookies, 461

Lamb and mutton, accompaniments for, 323
how to distinguish between, 324
baked emince of, in green peppers, 325
Bengal curry of, 325
boiled with ravoli, 326
bone and stuffed shoulder of, 324
cutlets, Mentone, 475
haricot, 327
how to use left-over, 326
roast shoulder of, 322

Lancaster apple butter, 430

Large pound cake, 67

Leftover turkey, 346

Lemon custard pie, 92
dumplings, 98
marmalade, 84
pudding, 235
sauce, 80

Lemonade, egg, 390

Lettuce, try this dressing on plain, 302

Lima bean croquettes, 182

Liver and bacon, creole, 321
dumplings, 76

Loaf cake, 55
(one-egg), 51
cheese, 270
chicken, 202, 356
fish, 304, 314
ham, 269
meat, 163
oyster, 408
to prepare, 9

Lobster, 171
à la Newburg, 171

Lobsters, to boil, 172
to broil, 172

Loin, to roast, 158

London butter, 297

Long Island deep-sea pie, 174
Sound cocktail, 315

* * * * *

MRS. G.L. HARTING'S

HOME-MADE

JELLIES, PRESERVES AND JAMS

_ARE DIFFERENT_

They contain nothing but GRANULATED SUGAR and NATURALLY RIPENED FRUIT--as named on label.

Only the most clean and sanitary methods are employed in their making.

ABSOLUTELY PURE, CLEAN AND WHOLESOME

NOTE:--MRS. WILSON PERSONALLY RECOMMENDS MRS. G.L. HARTING'S JELLIES, PRESERVES, AND JAMS.

* * * * *

Louisiana corn bread, 43
crullers, 53

Lum gum gue, 460

Lunn, Sally, 19

Luncheon rolls, 16

Lyonnaise potatoes, 472